Add in 8 cups of water and 3 Tbsp Bouillon Base.Bring to a boil and turn down to simmer for 15 minutes. Stir occasionally to help dissolve the bouillon.

In a 2-3qt saucepan, bring to a boil 6 cups water with 4 Tbsp bouillon base.Stir to dissolve.When at a boil, add in the noodles and set the timer for 4 minutes.Let noodles cook for only 4 minutes and drain them right away. Put back in the pot, removed from heat, and drizzle with olive oil.Set aside until ready to serve soup.

After 15 minutes of simmering, the carrots should be soft.Put the desired amount of noodles in individual bowls and top with ladles of soup.ENJOY!I like to serve with salad and warm bread.

Store noodles and soup separately in the fridge.

Notes

Make the soup and skip the noodles and keep it in the freezer. This will freeze well and you can cook the noodles when you are ready to serve it. What a great way to keep soup on hand for those sick days that sneak up.